Category
Category: Pork
Showing 1–10 of 10 posts
-
Smoked Stuffed Pork Loin with Spinach, Sun-Dried Tomato & Feta
A butterflied pork loin packed with wilted spinach, sun-dried tomatoes, and feta, rolled tight and smoked at 275°F…
-
Smoked Country-Style Pork Ribs
Blade-end country-style ribs hit 225°F smoke for 2 hours, then braise in BBQ sauce and apple juice to…
-
Smoked Pork Tenderloin with Apple-Cider Glaze
A 250°F smoke brings pork tenderloin to 140°F in ~60 minutes, then a 4:1-reduced apple cider glaze lacquers…
-
Cold-Smoked Cured Bacon — Home-Cured
Home-cure pork belly with pink salt, sea salt, and brown sugar, then cold-smoke at 80°F for 8 hours.…
-
Sous Vide Smoked Pork Belly — 48-Hour
48 hours at 158°F converts collagen to gelatin while cold smoke at 90°F layers bark flavor without overcooking.…
-
Keto Pork Belly Burnt Ends with Allulose Glaze
True BBQ caramelization on a keto diet — allulose’s Maillard reactivity delivers a sticky, lacquered glaze at 3g…
-
Smoked Pork Belly Burnt Ends (Meat Candy)
Pork belly burnt ends: cubed, rubbed, smoked to 190°F for collagen hydrolysis, then glazed in butter, brown sugar,…
-
St. Louis Pork Steaks: The Science of Grill-to-Braise Collagen Conversion
St. Louis pork steaks hit the grill for Maillard crust, then finish in a beer-and-Maull’s braise that converts…
-
Carolina Pulled Pork with Eastern NC Vinegar Mop
Bone-in pork shoulder smoked low-and-slow at 225°F for 12-14 hours, finished at 203°F internal and doused in a…
-
Memphis Dry-Rub Spare Ribs (3-2-1 Method)
St. Louis-cut spare ribs smoked low and slow over hickory and apple with a paprika-cumin-brown sugar dry rub.…
